White Texas Sheet Cake
User Reviews
5
White Texas Sheet Cake
Description
This White Texas Sheet Cake uses a prepared vanilla cake mix, baked in a quarter sheet pan for a consistent thickness and even rise. The frosting combines butter melted with half and half, powdered sugar, almond extract, and sliced almonds, which provides a creamy, smooth topping with a bit of nutty texture. Pouring the frosting over the cake while it is warm helps it set with a slightly glossy finish.
The cake has a tender crumb coming from the vanilla base and pairs well with the sweet almond frosting, making this dessert subtly rich without heavy flavors. Sliced almonds distributed on top give a gentle crunch that complements the moist cake beneath.
To get the best result, measure the pan carefully for an even bake and test the cake’s doneness with a toothpick. The frosting consistency can be adjusted with more powdered sugar if needed. Serving this cake fresh after frosting maintains its soft texture.
Ingredients
- 15 ounce vanilla cake mix prepared according to the box directions. I use Duncan Hines French Vanilla
frosting
- 3/4 cup butter that's 1 1/2 sticks, salted
- 1/2 cup half and half you can also use milk.
- 4 1/2 cups powdered sugar plus more if needed
- 1/2 cup almonds I use a heaped 1/2 cup, sliced
- 1 tsp almond extract
Instructions
- Preheat oven to 350F. Spray a quarter sheet pan with baking spray.
- Prep your frosting ingredients and have ready for later.
- Prepare your cake mix according to the box instructions. Turn the batter out into the prepared pan and spread out evenly with an offset spatula. Bake for 20 minutes, or until the cake springs back when gently touched, and the edges are just beginning to turn golden. A toothpick inserted near the center should come out without wet batter on it.
- While the cake bakes, prep your frosting. Put the butter, cut in chunks, and the half and half in a medium saucepan and heat to melt the butter. Set aside.
- Once the cake comes out of the oven, place it on a cooling rack and bring your frosting mixture to a simmer. Add the sugar and almond extract and whisk or stir with a silicone spoonula until the frosting is smooth and pourable, but not too thin or too thick. Add extra sugar if you need to thicken it. Stir the almonds into the frosting and immediately pour over the warm cake, spreading the frosting out with an offset spatula.
- Your cake can be kept at room temperature for 2 days. It may also be refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 50mg | 17% |
| Sodium | 240mg | 10% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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